Monday, September 19, 2011

Awesomesauce... AKA Thai Green Curry

I'm trying to get healthy, exercise more, eat less crap, you know the drill. I've become aware of how poor my diet is and how generally crap my eating habits are. The other day a friend gave me a recipe for a 300 calorie Thai Curry and it reminded me that I did a cooking class and learnt how to make a fish curry. And that fish curry was really good.

Where am I going with this? Oh yes, I adapted the recipe to a turn it into a Thai Green Curry and surprisingly, it's still good and it's still low cals and quite healthy. Perhaps even more amazing is that it doesn't wreak havoc with my Crohn's.

Enough of the preamble. Get to the point, I hear you yell. Well in lieu of anything to actually blog about, I've stolen the domestic goddess theme from a blogger I adore, Redact That and I'm giving you all this quick and super delicious recipe.

When made as below it comes to 370 calories and 17g of fat per serve.



  • 140ml Coconut cream (with no added water)
  • 3 tsp Red or Green Curry (more if you like it hot, less if not)
  • 2 tbsp grated palm sugar
  • 2 tbsp fish sauce
  • 400ml Coconut milk (with no added water)
  • *Red or Green capsicum
  • *1 medium grated carrot
  • *100g cauliflower
  • *100g broccoli 
  • **500g of chicken breast
  • Olive oil for cooking
  • 1/2 cup Coriander leaves
  • Lime wedges

*You can pretty much add whatever vegetables turn you on. I went with these because that's basically what I had.

** Again you can add what ever meat you like. I've made this with fish, chicken and prawns. I'm sure red meat or pork would work too.


Heat a small saucepan over medium heat.

Add the coconut cream and cook over medium high heat for 5 minutes until it separates and the oil floats on the surface.

Add the curry paste and cook for 5 minutes, stirring constantly, until fragrant.

Add the palm sugar and cook briefly before adding the fish sauce and coconut milk. Bring the liquid to the boil, reduce heat and simmer for 5 minutes.

Dice chicken and brown in a frypan with olive oil.

Add chicken, capsicum, carrot, cauliflower and broccoli to curry sauce and allow to simmer for another 5 minutes.

Add corriander leaves immediately prior to serving. Garnish with lime wedges.

Serve with rice.


oh, and I'll blog properly again soon.

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1 comment:

  1. Thanks for the shout out and the recipe - I plan to put it to good use this weekend!